Lemon Herbed Salmon

I've only recently begun adding salmon to our dinner rotation (at Joe's request and thanks to a nice big box of salmon filets we fount at BJ's) so I'm still on the lookout for a killer salmon recipe. The first time I made salmon I used this recipe, and it was fantastic, however Joe insn't a huge fan of sweet flavors at dinner so I wanted to try something more savory this time around. This recipe came from All Recipes, and was pretty good. It had a nice buttery lemon flavor, but both Joe and I are still unsure about the crumb topping on the salmon - it may be better suited for chicken. But we both enjoyed it, it was easy, and I wouldn't hesitate to make it again. I made several changes to the recipe, but the basics are still the same. I served the salmon with garlic and olive oil cous cous (thank you Acme, for your sale on Far East products) and my new favorite side dish, Green Giant Steamers Sugar Snap Peas - yum!

Lemon Herbed Salmon

INGREDIENTS
2 1/2 cups fresh bread crumbs (I used way less, about 1 cup)
4 garlic cloves, minced
1/2 cup chopped fresh parsley (I used dried)
6 tablespoons grated Parmesan cheese (again, I used less, maybe 2 tablespoons)
1/4 cup chopped fresh thyme (I ommitted)
2 teaspoons grated lemon peel (I used 2 tablespoons of lemon juice)
1/2 teaspoon salt (I ommitted)
6 tablespoons butter, melted and divided (I used 4 tablespoons)
1 (3 pound) salmon fillet

DIRECTIONS
In a shallow bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme, lemon peel and salt; mix well. Add 4 tablespoons butter and toss lightly to coat; set aside.
Pat salmon dry. Place skin side down in a greased baking dish. Brush with remaining butter; cover with crumb mixture. Bake at 350 degrees F for 20 to 25 minutes or until salmon flakes easily with a fork.